Breaded Pork Chops

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Four 1/2-inch-thick, bone-in, pork chops (about 1-1/2 pounds), patted dry

Flour for dredging

2 large eggs 

1 teaspoon kosher salt

Freshly ground black pepper

1 1/2 cups fresh sourdough bread crumbs

1/4 teaspoon dried thyme 

1/4 teaspoon dried marjoram

1/4 teaspoon dried basil

Extra-virgin olive oil for shallow frying 

2 lemon wedges 

Directions

  1. Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
  2. Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.

Cook’s Note

To make sourdough bread crumbs, trim off and discard the crust of a fresh sourdough loaf (stale bread crumbs absorb more oil during frying), and pulse it in a food processor into crumbs.

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